Steamed fish with chinese inspired flavours.
Cooking in the gentle moist heat of steam is wonderful. It helps the food retain its flavour and doesn’t dry foods out as easily as cooking in a harsher heat might.
I absolutely love my handy, dandy bamboo steamer. In less than 10 minutes flat, your fish (or other protein or vegetables) are perfectly cooked and a healthy, delicious dinner is on the table. This Chinese inspired sauce is so good – good enough to drink/slurp right up from your plate – just ask my loving husband whom I wish I’d have been quick enough with the camera to snap him doing so!
This is such a healthy, light & delicious dish. There is not a lot to it however seeking the best quality & freshest produce you can will really just make the whole meal sing. Getting friendly with your fishmonger is one of the best pieces of advice I could give you.
Before we jump right into the recipe, here’s some handy info on why Seafood should play such an important role in our diet.
Firstly, it is lean (even more so than the leanest meat or chicken), it is easy to digest and is high in protein with none of the side effects of fatty meat. Seafood is an excellent source of many important vitamins and minerals. Fish contain important oils called Omega-3s. Our bodies cannot make Omega-3s and it is essential we get them through our diet. Omega-3 oils have been called “the miracle food of the 21st century.” Research shows the right kind can help prevent heart disease, maintain optimum blood pressure and cholesterol levels and give almost immediate relief from joint pain, migraines and depression. Omega 3-s can also improve brain development and memory functioning.
I sincerely hope you enjoy this recipe and I would look forward to receiving your comments!
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For more great recipes like this one and lots of dinner inspiration, we’d love to sign and send and copy of the Relish Mama cookbooks direct to your door. Consider them your new best friend in the kitchen.
Nellies Asian-style steamed white fish
- Steamer pot ot baskets
- 4 x 150g rockling can also use blue eye, rockling, snapper, whiting, barramundi,mahi-mahii
- 1/2 head Wombok (Chinese Cabbage)
- Sea salt
- Freshly cracked black pepper
- 3 tbsp soy sauce Substitute for Tamari or a gluten free soy sauce if required
- 1 1/2 tsp sesame oil
- 3 tbsp very thinly sliced ginger julienne (more, if you are a ginger lover like me)
- 1/2 cup thinly sliced spring onions julienne
- Handful of coriander leaves washed & dried (optional)
- Add approximately 7–8cm of water to the base of a steamer pan and bring to the boil. If using a bamboo steamer, make sure your base pan is the correct width.Place one or two wombok leaves under each piece of fish and place these on a plate that fits inside thesteamer with enough of a gap that the steam can still come up through the sides. Youmay need to use two steamers stacked on top of each other (which is generallyhow they are sold). Lightly salt and pepper the fish. Combine soy sauce (or tamari), sesame oil and pepper in a small bowl. Spoon half of the sauce over the fish. Top with all of the ginger and half of the spring onions. Steam for 6–8 minutes, depending on the thicknessof the fish. Remove from steamer and top with the remaining sauce and reserved spring onions.
- This dish is delightful served withbrown rice and a side of stir fried vegetables or sadditional hredded wombok.